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Brandied Peaches or Apricots
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To make the syrup, combine sugar and water in a pan, bring to a boil, and cook until sugar dissolves; keep hot. To prepare fruit, wash, cut in half, and treat fruit to prevent darkening. Drain fruit and pack firmly into hot jars, cavity sides down. Pour in about 1/4 c. hot sugar syrup. Pour 3 to 4 tB brandy over fruit (the amount depends on preference for a moderate or strong liqueur flavor). Add enough syrup to fill jars to within 1/2" of top. Process jars for 20 minutes. makes 6 pints. To prevent fruit from darkening: After you drop unpeeled fruit into boiling water for 2 minutes, remove and place in a large bowl of ice water with 2 TB each of salt and vinegar (to one gallon of water). Peel will come off easily after a minute or two. You do not have to rinse fruit off before placing in jars.
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